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Peking Steak Salad
 
RecipeBeef Cuts
Peking Steak Salad
Marinated strips of sirloin steak, stir-fried and served warm on a bed of mixed greens with Asian-flavored plum vinaigrette. Try this! Serve with wonton chips: crispy fried wonton skins seasoned with sesame salt (sesame seeds crushed with kosher salt). Signatures - Peking Steak Sandwich: Prepare beef and dress greens as directed. Layer beef strips on a sesame bun. Top with a small amount of greens. Try this! Serve with wonton chips: crispy fried wonton skins seasoned with sesame salt (sesame seeds crushed with kosher salt). Signatures - Peking Steak Sandwich: Prepare beef and dress greens as directed. Layer beef strips on a sesame bun. Top with a small amount of greens.
Yield: 24 servings
INGREDIENTSQUANTITYDIRECTIONS
  
1. Slice steaks into 1/4-inch strips. Place in utility pan. Add Peking Marinade; toss to coat. Cover and refrigerate at least 2 hours and no longer than 8 hours.
Beef Loin, Top Sirloin Butt Steaks, Boneless, 1 inch thick (IMPS/NAMP 1184A)6 pounds
Peking Marinade1 cup
  
2. In bowl toss lettuce mix, cabbage, bell pepper, bean sprouts, green onions and cilantro. Cover and refrigerate.
Baby lettuce mix4 1/2 pounds
Napa cabbage, thinly sliced2 1/4 pounds
Red bell pepper, thinly sliced2 1/4 pounds
Bean sprouts1 1/2 pounds
Green onions, sliced1 1/2 pounds
Cilantro leaves3 cups
  
3. For each serving, to order: In bowl toss 8 ounces greens mixture with 1/4 cup Plum Vinaigrette and 3/4 ounce noodles. Mound greens mixture on center of plate.

In nonstick skillet, in 1 teaspoon oil, stir-fry 4 ounces steak strips. Place strips around base of greens mixture. Garnish with 1 teaspoon sesame seeds.
Plum Vinaigrette6 cups
Rice stick noodles, fried1 1/2 pounds
Vegetable oil1/2 cup
Sesame seeds, toasted1/2 cup
Peking Marinade: 
Peking Marinade: In bowl mix hoisin sauce, garlic, ginger, five-spice powder, salt and pepper until thoroughly blended. Cover and refrigerate. Yield: 1 cup.

With motor running, add peanut oil and sesame oil in a thin stream; blend until emulsified. Cover and refrigerate. Yield: 6-1/4 cups.
Hoisin sauce3/4 cup
Garlic, minced1/4 cup
Ginger, grated1/4 cup
Chinese five-spice powder1/4 cup
Salt1 tablespoon
Ground black pepper1 1/2 teaspoons
Plum Vinaigrette: 
Plum Vinaigrette: Into processor or blender, measure honey, lime juice, plum sauce, vinegar, mustard, ginger, salt and pepper; blend until smooth.
Honey1 1/2 cups
Fresh lime juice1 1/2 cups
Chinese plum sauce1 1/4 cups
Cider vinegar6 tablespoons
Dijon-style mustard1/4 cup
Ginger, grated3 tablespoons
Salt1 tablespoon
Ground black pepper3/4 teaspoon
Peanut oil1 1/2 cups
Oriental sesame oil6 tablespoons


Nutrition information per serving: 634 calories; 29 g fat(6 g saturated fat; 10 g monounsaturated fat); 70 mg cholesterol; 743 mg sodium; 64 g carbohydrate; 4.8 g fiber; 30 g protein; 11.6 mg niacin; 0.8 mg vitamin B6; 1.5 mg vitamin B12; 4.4 mg iron; 33.2 mg selenium; 5.3 mg zinc; 133.5 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.
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